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Eggplant and Potato Curry with Mint and Coriander Raita
MIND FOOD MAGAZINE11Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil
- 1 brown onion (finely chopped)
- 8 curry leaves (fresh or dried)
- 1/4 cup curry paste (korma)
- 1 kg potatoes (desiree or pontiac, peeled, cut into 2cm cubes)
- 5 eggplants (finger, trimmed, cut into 2cm-thick slices)
- 400 grams diced tomatoes (canned)
- steamed rice (to serve)
- mint
- raita
- naan bread (to serve)
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